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Recipes
Spiced Olive Bruschetta
By Stina
Lori Powell, Health NOVEMBER 2010
- 1 1/2 cups assorted pitted olives
- 1/4 cup roasted red bell peppers
- 2 tablespoons chopped celery
- 1 French baguette
Warm Artichoke and Bacon Dip
By Stina
Recipe courtesy Giada De Laurentiis
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3 to 4 pita breads
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Butter, for greasing the baking dish
- 5 strips thick-cut bacon
- 1 teaspoon extra-virgin olive oil, optional
- 2 shallots, chopped
- 2 cloves garlic, minced
- One 8-ounce bag frozen artichokes, thawed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups (16 ounces) mascarpone cheese
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh lemon juice (from 1 large lemon)
Easy Bacon and Cheese Quiche
By Stina
Directions Preheat oven to 400 degrees F (200 degrees C)
- 1 (3 ounce) can bacon bits
- 1/2 cup chopped onion
- 5 ounces shredded Swiss cheese
- 3 ounces grated Parmesan cheese
- 1 (9 inch) deep dish frozen pie crust
- 4 eggs, lightly beaten
- 1 cup half-and-half cream
Toasted Pistachio-Cheese Arancini
By Stina
Directions 1. In a large saucepan, melt 2 tablespoons of the butter
- 2 1/2 tablespoon(s) unsalted butter
- 1 small onion, minced
- 1 1/2 cup(s) arborio rice, about 10 ounces
- 1/2 cup(s) dry white wine
- pinch(s) of saffron threads, crumbled
- Salt and freshly ground black pepper
- 3 cup(s) chicken stock or low-sodium broth, warmed
- 3 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
- 1/2 tablespoon(s) all-purpose flour, plus more for dusting
- 1/4 cup(s) plus 2 tablespoons milk
- pinch(s) of freshly grated nutmeg
- 4 ounce(s) fresh mozzarella, finely diced
- 1/4 cup(s) plus 2 tablespoons chopped salted pistachios
- 2 tablespoon(s) frozen baby peas, thawed
- 2 large eggs, beaten
- 1 1/2 cup(s) panko, Japanese bread crumbs
- Vegetable oil, for frying
Sweet and Crunchy Nuts
By Stina
DIRECTIONS Preheat oven to 300 degrees F
- 3/4 cup pecan halves
- 3/4 cup walnut halves
- 1/2 cup whole blanched almonds
- 1 egg white, lightly beaten
- 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon ground cinnamon
HG's Blueberry Bliss Cheesecake
By Stina
Preheat oven to 350 degrees
- Ingredients:
- For Goodness' Cake!
- Serving Size: 1 slice (1/8th of cake)
- Calories: 168
- Fat: 1g
- Sodium: 395mg
- Carbs: 27g
- Fiber: 1g
- Sugars: 22g
- Protein: 12g
- PointsPlus® value 4*
- HG Heads-Up! Be sure that the cream cheese, yogurt, egg whites, and lemon juice are at room temperature. This will help to prevent cracks in your cheesecake.
- HG Tip! The topping may run down the edges of the cake once the springform is removed. To catch all of that deliciousness, place the pan on a larger plate before removing the springform.
- Regular cheesecake is tempting. Add a delicious topping of blueberry goo, and it's irresistible! Luckily, thanks to some HG magic, there's no need to resist. Berry nice!
- Cheesecake
- 16 oz. fat-free cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
- 3 large egg whites or 1/2 cup liquid egg whites, room temperature
- 2 tbsp. lemon juice, room temperature
- 2 tbsp. all-purpose flour
- 1/4 tsp. cinnamon
- Topping
- 2 cups frozen unsweetened blueberries
- 2 tbsp. granulated sugar
- 1 tbsp. cornstarch
- 1/4 tsp. cinnamon
- Dash salt
Stuffed Mushrooms
By Stina
Recipe courtesy Giada De Laurentiis
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Slow Cooker Caramelised Onions
By Stina
Place all ingredients in a 3 1/2-litre slow cooker, and mix well
- 2 whole Onions, Halved And Then Thinly Sliced
- 3 Tablespoons Oil
- 1 Tablespoon Caster Sugar
- 1/2 teaspoons Dried Thyme
Gingerbread Cookies II
By Stina
Directions Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside
- Gingerbread Cookies II
- The Best Rolled Sugar Cookies
- Big Soft Ginger Cookies
- How to Make Sugar Cookies
- Best Chocolate Chip Cookies
- Sugar Cookies
- Oatmeal Raisin Cookies I
- Gingerbread Cookies
- Gingerbread Men
- Measuring All-Purpose Flour
- All about Cinnamon
- How to Measure Brown Sugar
- Sugar and Sweeteners
- All about Eggs
- Vanilla Extract vs Vanilla Bean
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup shortening, melted and cooled slightly
- 1 cup molasses
- 1 cup packed brown sugar
- 1/2 cup water
- 1 egg
- 1 teaspoon vanilla extract
Faux-Fried Pickles
By Stina
Preheat oven to 350 degrees
- Ingredients:
- Faux-Fried Pickles
- PER SERVING (1/4th of recipe, 10 pickle chips): 40 calories, <0.5g fat, 906mg sodium, 10g carbs, 2g fiber, 2.5g sugars, 2g protein -- PointsPlus® value 1*
- From fairgrounds to fancy restaurants, fried pickles pop up all over the place. And now, here they are, fresh from the HG HQ!
- 1/4 cup Fiber One Original bran cereal
- 3 tbsp. panko breadcrumbs
- 1 tsp. ranch seasoning mix
- 1/8 tsp. black pepper
- Dash cayenne pepper
- 40 hamburger dill pickle chips, drained
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
- Optional dip: fat-free or light Thousand Island dressing